Yacht Cook
The yacht cook runs a small galley on a small boat. You plan menus, do the provisioning, cook three meals a day for guests and crew, and keep the galley clean enough to pass an inspection. Most yacht cooks work on sailing yachts and motor yachts under 40m. It is the most common way for a capable home or restaurant cook to get into yachting.
The jobWhat fills the day
The job is simple to describe and hard to do well. You cook breakfast, lunch and dinner for up to 12 guests and the crew, in a galley the size of a domestic kitchen, often while the boat is moving. You write the menus, shop in local markets and supermarkets, keep stock records and stay inside the food budget. You own the galley's hygiene, the fridge temperature logs and the allergy list. Nobody else will check them.
Guests change everything. With no guests aboard, you cook crew meals, deep clean and plan ahead. On a charter in Croatia or the Caribbean you are up first and finish last, cooking plated lunches and three-course dinners and working from a preference sheet you received a week before. On a 25m sailing yacht you may also stand watches, help with lines or clean cabins. On larger yachts the title usually covers the person feeding the crew, with a head chef looking after the guests.
Captains hire cooks who can produce varied, healthy, tasty food without fuss and who get along with people in a small space. A culinary diploma helps, but plenty of yacht cooks come from cafés, ski chalets or catering, or they are serious home cooks with a portfolio of photos and sample menus. Owners of smaller yachts want food that feels like home done properly. They are not after tasting menus. Being reliable, tidy and calm at sea counts for more than flair.
Most cooks stay on small yachts for one or two seasons, then move up. A typical step is crew chef on a 50-70m yacht, where you learn to work to a bigger operation's standards. From there you move to sole chef on a 35-45m motor yacht, or sous chef under a head chef. Getting the MCA Ship's Cook Certificate early opens doors, because larger yachts need certified cooks to meet MLC rules.
Skills captains look for
- Menu planning and costing
- Provisioning abroad
- Cooking at sea
- Allergy and dietary management
- Galley hygiene and HACCP
- Crew meal production
- Stock control
A day aboardCharter day, 32m sailing yacht, Dalmatian coast, Croatia
Coffee on for the crew, bread into the oven and fruit cut for the guest breakfast buffet.
Cook eggs to order for eight guests while the deckhand lays the cockpit table.
Run to the Hvar market by tender for fish, tomatoes and herbs, then put it all away and log the fridge temperatures.
Serve lunch at anchor: grilled sea bream, salads and a gluten-free option for one guest.
Crew lunch eaten in the galley, then an hour off in the cabin while the boat sails to Vis.
Prep for dinner: make the dessert, marinate the lamb and set out canapés for sundowners.
Plate a three-course dinner for eight, with the stew running service on deck.
Scrub down the galley, write tomorrow's menu and shopping list, then a quick swim off the stern.
Pay by yacht sizeMonthly, before tips. Estimates. Bars share one scale.
On charter yachts, tips of 10-15% of the charter fee are usually split between the crew and can add several thousand dollars a season. Permanent jobs on private boats pay steadier money, with paid leave and flights home. See the Yacht Chef & Galley salary guide for figures from live adverts.
Tickets and visas
Must have
- STCW Basic Safety Training
- ENG1 medical
- Food Hygiene Level 2
- PDSD
Gets you hired
- MCA Ship's Cook Certificate
- Food Safety Level 3
- Allergen awareness training
- RYA Powerboat Level 2
- Culinary diploma or portfolio
Visas
- B1/B2 for US and Caribbean cruising
- Schengen access for the Mediterranean
Where it leadsA typical career path
Yacht Chef & Galley jobsOpen now on SuperyachtRoles.com
Questions crew ask
Do I need professional chef training to be a yacht cook?
No, though it helps. Many captains hire good home cooks or café and chalet cooks if they can show a solid portfolio and sample menus. You still need STCW, an ENG1 and Food Hygiene Level 2 before anyone will take you on.
What is the difference between a yacht cook and a sole chef?
A sole chef usually works on a motor yacht of 35-50m and cooks to a high standard for demanding owners and charter guests. A yacht cook is more often on a smaller boat, cooking simpler food and sometimes helping on deck or in the interior. Pay reflects the gap.
Is the Ship's Cook Certificate worth getting?
Yes, once you plan to move to bigger yachts. Under MLC rules, larger yachts with bigger crews must carry a certified cook, so captains often filter candidates by it. It involves a short course and a practical assessment, and you need some sea time to qualify.
Where are most yacht cook jobs found?
The Mediterranean season runs from about April to October. Palma, Antibes and the Croatian charter fleet are the main hiring spots. The winter season centres on the Caribbean, with crew recruited from Fort Lauderdale and Antigua. Small sailing yachts on delivery or charter hire cooks all year.